Just a quickie here. We had two small sugar pumpkins that we used as part of some games we played with the kiddos at our Halloween party. I decided not to let them go to waste and get some pumpkin purée made just in time for the holidays!
I remember buying canned and can hear my grandma’s voice, “it’s so easy and cheaper if you make it yourself.”. As usual, she was right! My two small pumpkins yielded nearly ten cups of beautifully smooth, perfectly orange, naturally sweet purée. The pumpkins were $2.99 each. Canned purée runs anywhere from $1.99-$3.99 depending on quality. Ten cups for six bucks and 45 minutes of my time was worth it! They baked while I ate dinner! Multi tasking up in here!
Cut the pumpkins in half and clean out the seeds and string.
Allow to cool enough to be handled then take a pairing knife and run it along the edges of the pumpkins. Then score an “X” across the interior flesh of the pumpkin. You should be able to scrape the flesh from the outer skin fairly easily with a spoon. If not, put it back in the oven.
Once complete, you may easily store in the freezer until ready to use. Using freezer bags, measure two cup portions and lable with the date and the measurement. Lay them on top of each other so they will freeze flat and stackable.
Now you’ve got amazing purée for pies, cookies, breads, soups and much much more!